New York Steak Recipe

This one is juicy new york steak Cooked in garlic-thyme butter and pan-fried, it's the perfect dinner that's simple yet sophisticated. Done in 20 minutes and topped with a balsamic reduction drizzle for a final finishing touch.

Why You'll Love This New York Steak Recipe

With this easy New York steak recipe, you'll bring a fancy steak dinner to your kitchen.

• simple. All you need is a few ingredients and homemade or store-bought balsamic vinegar reducer.
• tender. The cooking time ensures the steak is equally juicy and tender every time.
• Better than a restaurant. Add more herbs, use a compound butter, or have another serving if you'd like!
• Fast. Where else can you find a 20-minute steak dinner?

What’s so special about New York steak?

New York steak has a rich beef flavor and a satisfying chew. Seasonings are usually kept simple so that the meat has a chance to shine through. The marbling in this cut also melts the fat, making each bite super tender. The best way to cook it is on the grill or on the stovetop and grill it with butter.

Recipe ingredients

Garlic and fresh thyme come together in the skillet to create a rich, creamy sauce. Scroll to the recipe card at the bottom of the post for exact measurements.

• New York Steak—— Buy fresh or frozen at your local butcher's shop.
• Avocado oil – Vegetable oil, corn oil, and canola oil are all good swaps.
• Unsalted butter—— You can use salted butter, but reduce the salt in the rest of the recipe.
• Thyme – If you use dried thyme, reduce the amount by half.
• garlic – Must be fresh garlic. Garlic powder will burn.
• salt and pepper – Kosher salt and fresh pepper are best.
• Balsamic vinegar reduction – Use your favorite.

How to Make New York Steak Using the Balsamic Reduction Method

Basting is just a fancy word for spooning melted butter over a steak to help it finish cooking. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Season. Remove the steak from the refrigerator and let it come to room temperature. Season all sides with salt and pepper.
• Prepare pan. Place a large cast iron skillet over high heat. Add avocado oil and heat for 1 minute.

• Fry steak. Add steak. Let it cook until browned on both sides. Reduce heat to medium-low. Add cream, garlic and thyme. Watch the heat as you don't want the butter to burn.
• Spread with butter. Carefully tilt the skillet toward you so the cream pools. Spoon cream mixture onto top of steak for 1-2 minutes.
• Let it rest. Once the internal temperature reaches 125 degrees F, remove steak from heat. Adjust cooking time to achieve desired doneness. Let it rest for 5 minutes.
• Serve. Slice against the grain and drizzle with balsamic to taste. enjoy!

Tips and variations

Once you discover how easy it is to make homemade balsamic steak, it's no longer an exclusive restaurant dish.

• Don't stare at it. Use a meat thermometer so your steak is always cooked to your preferred doneness. You don’t want to risk it drying out or turning raw.
• Exchange herbs. An easy variation can be achieved by using rosemary or sage instead of thyme.
• Use compound butter. Use your favorite herb compound butter to add flavor to this dish and save time.
• Choose store-bought. If you don’t want to make my homemade reducer, you can use your favorite store-bought one.
• Use a non-stick pan. Use a non-stick pan to cook your steak to prevent things from sticking or burning easily.
• Add vegetables. Sauté the mushrooms and onions in another pan and place them on top of the steaks with the balsamic.
• Don't cook with butter. Butter should only be used for greasing. If you try to replace the oil with butter, it will burn and add a bitter taste.
• Make it Caprese style. Top steak with fresh tomato slices, mozzarella cheese and basil after cooking. Drizzle with balsamic reduction.

New York Steak Cooking Times and Times

Use these guidelines to ensure your steak is as tender and juicy as you like it.

• Medium Rare: Internal temperature should be 125F. Cooking time is about 3-4 minutes per side.
• Moderate: Internal temperature should be 400F. Cooking time is 4-5 minutes per side.
• Nakai: Internal temperature should be 150F. Cooking time is 5-6 minutes per side.
• well done: 155F should be the internal temperature. Cooking time is 6-7 minutes per side.

Food recommendations

This juicy New York steak is the perfect main dish to treat yourself to on a weeknight.paired with mine Easy Arugula Salad or Cucumber Tomato Feta Salad.Other vegetarian side dishes include green beans, baked potatoesand Air Fryer Asparagus.Pasta ideas, try mine Butternut Squash Bacon Pasta or Wild Mushroom Pasta.

How to store and reheat leftovers

This steak doesn't freeze well because the texture changes after thawing, but you can definitely make it ahead of time.

• refrigerator: Store in an airtight container for up to 5 days. In an airtight jar or container, the balm's reducing effects will last up to 3 months.
• To reheat: Microwave until hot every 30 seconds. You can also place it in a saucepan and heat over medium-high heat for 7-8 minutes. After heating, pour the reduction on top.

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